In 2002 chefs Yotam Ottolenghi and Sami Tamimi created a small food shop, deli, restaurant, and bakery in Notting Hill. It became a place with no single description but was a clear reflection of their obsessive relationship with food.
From this, Ottolenghi has developed a style of food which is rooted in Middle Eastern and Mediterranean traditions, but which also draws in diverse influences and ingredients from around the world.
Their commitment to the championing of vegetables, as well as unusual ingredients, has led to what some call The Ottolenghi effect. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and joy.
Simply put, Ottolenghi is very serious about making people happy through their food.
A lot of effort has gone into making sure their pasta sauces taste exactly how they wanted, with ingredients they're proud of.
The Miso Pesto is pesto with oomph. Their Miso Pesto has the bright, nutty flavours of the classic with an added umami hit. It’s as comforting as it is intriguing. Swap out your regular pesto; we promise you won’t regret it.
Kalamata Olive and Harissa Sauce is tomato sauce, Ottolenghi style: salty, piquant and spicy. Bold yet comforting, use wherever you would a traditional tomato sauce. Toss with pasta or use as a base for shakshuka. Some fresh herbs to finish wouldn’t go amiss.